Well, did you huevos! What a swell breakfast party this is!
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Well, Did You Evah! is a song that Cole Porter wrote for his 1939 musical DuBarry Was a Lady. You know the one, I suppose? No, me neither. You probably know it better from the version in High Society, where it was performed by Bing Crosby and Frank Sinatra. Or perhaps you recall it from the movie At Long Last Love, or the movie version of Cole Porter’s life: De-Lovely? Maybe you’re a Robbie Williams fan? No, wait! I’ve got it! It’ll be the Iggy Pop and Debbie Harry duet you’re thinking of. Yes, really.
Have you heard?
It’s in the stars
Next July we collide with Mars
Well, did you evah?
What a swell party, a swell party, a swellegant, elegant party this is!
So the song’s been around a bit. BUT to my knowledge, no-one has given it a Mexican twist. Until now, that is. And as “evah” isn’t even a real word I have no qualms about replacing it with “huevos” (meaning “eggs” in Spanish). This baked egg skillet is perfect for brunch or lunch. Poblanos, tomatoes, eggs and finished with queso fresco and cilantro – a fantastic combination!
Preheat the oven to 400F. Heat some oil in a large skillet (you could use cast iron skillet but a non-stick one worked fine for me!) and add chopped poblano peppers and garlic. I love poblanos SO much more than green bell peppers. But if you don’t have access to poblanos you *could* use green peppers – but it won’t be as good! Cook for 5 minutes or until the poblanos have softened.
Stir in some chopped tomatoes (I used a can of petite diced tomatoes), dried oregano, paprika and black pepper. Cook until the liquid has reduced, about 10 minutes.
Crack the eggs into the skillet and sprinkle over the crumbled queso fresco. Place in the oven for about 12 minutes or until the eggs have cooked.
Garnish with fresh chopped cilantro and serve with tortillas. And champagne. It *is* a party you know, and a swell one at that.
- 1 tbs olive oil
- 2 poblano peppers, chopped
- 1-2 tsp garlic paste
- 14.5 oz can chopped tomatoes
- ½ tsp dried oregano
- ¼ tsp paprika
- black pepper
- 4 eggs
- ½ cup crumbled queso fresco
- fresh chopped cilantro, for garnish
- warm tortillas, for serving
- Preheat the oven to 400F.
- Heat some oil in a large skillet and add chopped poblano peppers and garlic. Cook for 5 minutes or until the poblanos have softened.
- Stir in some chopped tomatoes, dried oregano, paprika and black pepper. Cook until the liquid has reduced, about 10 minutes.
- Crack the eggs into the skillet and sprinkle over crumbled queso fresco. Place in the oven for about 12 minutes or until the eggs have cooked.
- Garnish with fresh chopped cilantro and serve with tortillas.